Rib Roast With Rosemary Garlic Potatoes Recipes

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Meanwhile mix salt pepper and rosemary together.
• Preheat the oven to 375 degree F.
• Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
• Place roast on a rack in the pan with the fat side up.
• Roast for 1 hour.
• Turn off oven.
• Leave roast in oven but do not open oven door for 3 hours.
• About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
• Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
• Remove roast 20 minutes after heating.
• Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

Steps:

• Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
• Let roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
• Do Ahead
• Beef can be marinated 1 day ahead.

Steps:

• Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over roast. Let stand at room temperature 30 minutes.
• Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Place pan on lower oven rack. Roast uncovered 45 minutes. Reduce oven temperature to 350°F. Roast 45 to 50 minutes longer or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.
• In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.

Steps:

• Preheat oven to 475°F.
• Make seasoning mixture:
• In a small bowl stir together seasoning mixture ingredients. Put roast, ribs side down, in center of a flameproof roasting pan, 18 by 12 by 2 inches, and rub oil on top and sides of beef so herbs will adhere. Reserve
• 1 tablespoon seasoning mixture and rub remainder on top and sides of beef. Roast beef in lower third of oven 20 minutes.
• Peel potatoes and halve crosswise. Remove pan from oven and skim all but about 1/2 cup fat from pan with a bulb baster or spoon. Arrange potatoes around beef and turn with tongs to coat with fat. Season potatoes with salt and pepper. Reduce heat to 350°F. and roast beef and potatoes, turning potatoes occasionally to brown evenly, 1 1/2 hours, or until a meat thermometer inserted in fleshy part of beef registers 130°F. for medium-rare.
• While beef and potatoes are roasting, separate mushroom stems and caps. Slice caps 1/3-inch thick. In a food processor pulse stems until chopped coarse and in a small saucepan combine with broth and water. Simmer mixture 10 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids.
• Transfer beef to a platter and let rest, covered loosely with foil, 20 to 30 minutes. Transfer potatoes to another platter and keep warm.
• With bulb baster or spoon skim all but about 1/4 cup fat from pan. In pan on top of stove sauté mushroom caps over moderately high heat, stirring, 2 minutes. Add reserved tablespoon seasoning mixture, mushroom liquid, and any juices from beef and boil 5 minutes. Stir in beurre manié and boil, stirring, about 3 minutes, or until thickened slightly.
• Serve beef with sauce and sprinkle potatoes with parsley.

Steps:

• Preheat oven to 350°F.
• In a large roasting pan combine carrots and onions and sprinkle with bacon.
• Trim fat on pork roast to 1/4 inch thick. With a paring knife make shallow slits in fat about 1 inch apart and in each insert a garlic slice and a rosemary leaf cluster. Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables. Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160°F. on a meat thermometer. Transfer pork to a platter and let stand 15 minutes.
• Pour off fat from pan. To pan with vegetables add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated. Toss vegetables with parsley.
• Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs.